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Not sure if this has come up before, but I'm finally getting around to swapping out the burners on our 20g system from LP to natural gas and realized today that we have 5 PSI (not 0.5) service coming into the building. Where we're planning on stubbing in hasn't been down-regulated yet, so it got...

So my friends finally talked me into attempting a really big ass stout, and while designing the recipe I got to thinking (which usually gets me in trouble). Does % of grist for specialty malts actually scale up very well when doing really high gravity brewing? We generally do ~15g batches and...

About to do our first double IPA and trying to finalize the late hops. Basic framework is Pliny, and we have plenty of Columbus, Simcoe, and Amarillo on hand. Our philosophy on our brewhouse is to basically only do a bittering addition and throw any and all late hops into the whirlpool. Was...

I know this has been discussed a good amount, but it's getting to be that time of year and wanted some feedback. After mulling it over, I've come up with a couple different options. Which do yall like best in order from best to worst? 1) 50% Vienna / 50% Munich 2) 50% Pils / 50% Munich 3) 80%...

Been using our beer gun sporadically w/ reasonably good results, but there is one thing that's been bothering me. It seems like the only way to get a nice, slow fill is to bleed the head pressure off the keg to about 5 psi which concerns me for a couple reasons: 1) I like being able to purge...

Got this idea from another forum, but since we're wanting to use this yeast a lot more, I wanted to see if anybody had any tips/tricks of their own to share. We've only brewed a few beers with it, but here are my (admittedly limited) observations: - It actually tastes fairly neutral "Belgiany"...

We're a brand new production brewery and honestly this is the first time I've ever re-pitched yeast at any level simply because it was cheap enough as a homebrewer. First beer was a 1.052 Pils using a freshly hydrated pitch of W-34/70. We've brewed it twice and hit ~74% AA both times w/ a 100%...

Our water is fairly alkaline w/ low/moderate hardness, and we've just been using phosphoric to remove the alkalinity up until now; however, we've been noticing more and more insoluble precipitate in the hot liquor tank with each successive batch (we re-collect our cold liquor back into the hot...

Hey guys and gals, I normally post this kind of stuff on Probrewer, but actually think many homebrewers have a better understanding of water chemistry based on conversations I've had within the industry. We're about to brew our first production batch tomorrow and have an idea of how we want to...

Hey guys! It's about to get hotter than **** here in Texas, so have been throwing around the idea for something hoppy, but refreshing and sessionable. Also stumbled into a decent amount of Falconer's Flight, so have really wanted to give it a try. My thoughts so far: ~12-13 Plato 40-50...

I'm a big fan of trying to make great beers w/ as little ingredients as possible, but is this TOO simple for a stout? 75% Maris Otter 17% Oats 8% Roasted Barley We tried going 10% Oats and 10% Roasted Barley, but it came out a little acrid/bitter which is why we backed off the roast...

I feel like I've read somewhere that a small amount of head pressure can speed up flocculation, but I can't find any sources to confirm it. What say you guys?

Hey all, I know there's been a few theads like this in the past, so I hope there's still some interest. I wanted to do a post like this several months ago when we were just starting up, but with how crazy things have been lately it just fell on the back burner. We're about 3-4 weeks out from...

Hey yall! Have a B3-23A 30 Plate chiller from Duda Diesel w/ about 8-10 batches through it. Only reason for selling is we upgraded to a bigger version! (we do 15-20g batches and quite a few lagers). Fittings are 1/2" Male NPT all around. I plan on keeping the elbows, QDs, etc...so this is for...

Hey all, DME sent us the wrong control panel for our brewhouse and ended up letting us keep this one after replacing it. Not sure how useful the entire assembly would be, but I'm hoping the components could help someone piece together their own system. Would prefer someone take it all, but...

Hey all, We're currently fermenting in temperature controlled Brewhemoths w/ a spunding valve, and I'm curious as to what the "perfect" fermentation procedure would look like from a theoretical standpoint. Obviously every fermentation is different, but just looking for some basic guidelines to...

Hey guys, Looking to do a hoppy Pils (~50 IBUs) w/ all American ingredients. I decided to go w/ Liberty for flavor/aroma and was hoping to find a good, slightly higher alpha bittering option that would work well with it. Any ideas? I was thinking something like Sterling, but am open to any...

Hey guys, Took our first stab at a wheat IPA a couple months ago and it came out great, but I still would like to tweak the grain bill a bit. Original recipe was basically: - 50% Wheat - 30% 2-Row - 10% Munich - 5% C-60 - 5% C-120 I'd like to back off the color a bit and simplify...

Hey guys, I have a German Pils recipe that I'm very pleased w/, but would like to recipe the hops w/ an American variety just to call it an "American Pils". Any recommendations? :mug:

We have extremely alkaline water (280 ppm CaCO3) and I've been experimenting w/ different options for reducing the alkalinity. Playing around w/ Bru'n Water, I need to add 1 ml/gal of 80% Phosphoric to get down to ~40 ppm. Will any flavor difference be noticeable at this level? If not, at what...